Witch Fingers will have you cackling with delight! These buttery cookies are brimming with sweet almond and vanilla flavors, with a crunchy almond “fingernail” for added texture. A dollop of strawberry jam elevates the whole confection with fruity notes and that elusive Halloween feel. Witch Fingers are perfect for an afternoon snack or a party tray with friends. They say Halloween is the season of the witch, but these cookies will have you saying it’s the season of the baked good.
Ingredients
- 1 cup powdered sugar
- 1/2 cup granulated sugar, optional
- 1 cup butter, softened
- 1 teaspoon almond extract
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 2 2/3 cups all-purpose flour or white whole wheat flour or a mix of the two
- 3/4 cup almonds, blanched
- 1/2-1 cup strawberry jam, plus more for added decoration or dipping
Directions
Step 1 –In a large mixing bowl, beat together the powdered sugar, granulated sugar, and butter until light and fluffy.
Step 2 –Add in the almond extract, egg, and vanilla extract, mixing until fully combined.
Step 3 –Mix in the salt and flour.
Step 4 –When fully combined, cover the bowl with plastic wrap.
Step 5 –Refrigerate the dough for at least 40 minutes and up to 2 days. Letting cookie dough like this chill for longer periods creates both a thicker texture and a richer taste.
Step 6 –Preheat the oven to 325 degrees F.
Step 7 –Line a baking sheet with a piece of parchment paper.
Step 8 –Remove a fourth of the dough out of the fridge and start rolling out the “fingers.” For the recommended size, roll them out to the thickness of your pinky finger, but keep them slightly longer.
Step 9 –Place an almond at the tip of the “finger” to create a “fingernail,” pressing down to ensure it’s secure.
Step 10 –Form the “knuckle” by gently squeezing around the middle. Use a sharp knife to form the wrinkles and indents in the “knuckles,” making them vary in size and length.
Step 11 –Set the formed Witch Fingers onto the prepared cookie sheet, leaving a centimeter of space between them.
Step 12 –Repeat this process with the remaining dough until the cookie sheet is full.
Step 13 –Bake until slightly golden, about 17-22 minutes.
Step 14 –Remove the cookies from the sheet from the oven and allow the cookies to cool on the sheet.
Step 15 –Remove the almonds from the cookies, keeping them on a plate off to the side.
Step 16 –Add the jam to the resulting cavities.
Step 17 –Place the almonds back on top of the jam. Make sure to use enough jam so it oozes a bit and achieves that Halloween vibe.
Step 18 –Add the remaining jam around the knuckles and reserve 1/2 cup of the jam for a dip.
Step 19 –Serve.